Chef de Partie (CDP)

Chef de Partie (CDP) – Roles & Responsibilities

• Section Management
• Take full responsibility for the assigned kitchen section.
• Organize daily mise en place and production according to the production plan.
• Ensure all preparations are completed on time.
• Keep the section clean, organized, and service-ready.
• Coordinate with other sections when required.
• Food Preparation & Cooking
• Prepare and cook dishes according to approved recipes and SOPs.
• Follow exact ingredient quantities, cooking methods, and portion sizes.
• Maintain consistency in taste, texture, appearance, and presentation.
• Check raw materials before use and report quality issues.
• Ensure correct cooking, cooling, reheating, and holding procedures.
• Team Supervision
• Guide and supervise Demi CDPs, Commis Chefs, and kitchen helpers assigned to the section.
• Allocate daily tasks and monitor completion.
• Train junior staff on recipes, preparation methods, equipment, hygiene, and kitchen standards.
• Correct mistakes immediately and report repeated performance issues to the Sous Chef.
• Quality Control
• Check food quality before items leave the section.
• Ensure recipes are not changed without Chef approval.
• Check seasoning, cooking level, portioning, and presentation.
• Report ingredient, equipment, or production problems immediately.
• Minimize customer complaints through proper quality checks.
• Food Safety & Hygiene
• Follow HACCP and company food-safety procedures.
• Maintain correct food temperatures and storage conditions.
• Follow FIFO/FEFO and proper labeling/date coding.
• Prevent cross-contamination and allergen cross-contact.
• Ensure correct cleaning and sanitizing of the section and equipment.
• Maintain proper personal hygiene and uniform standards.
• Waste & Cost Control
• Control ingredient usage and portion sizes.
• Minimize trimming, preparation, overproduction, and spoilage waste.
• Record and report wastage correctly.
• Use ingredients according to approved recipes rather than estimating quantities.
• Inform the Sous Chef about excess stock, shortages, or products approaching expiry.
• Stock & Production Control
• Check daily requirements before starting production.
• Communicate ingredient shortages early.
• Ensure prepared items are properly labeled, stored, and rotated.
• Monitor section stock and avoid unnecessary production.
• Assist with stock counts when required.
• Equipment & Kitchen Safety
• Use kitchen equipment correctly and safely.
• Check equipment before operation.
• Report damaged or malfunctioning equipment immediately.
• Ensure equipment is properly cleaned after use.
• Follow workplace health and safety procedures.
• Communication & Accountability
• Attend kitchen briefings.
• Communicate clearly with the Sous Chef and Head Chef.
• Complete handovers properly between shifts.
• Report production delays, quality issues, staff issues, shortages, and incidents.
• Take ownership of the assigned section and its daily performance.

What a CDP is accountable for

A CDP should be able to run the assigned section independently.

The CDP is not only responsible for cooking; they are accountable for mise en place, production, recipe compliance, portion control, quality, hygiene, food safety, waste control, junior staff supervision, stock awareness, and timely completion of production.